Get some fresh bread, butter it, put on mozzarella on each slice, put some cold ham on each slice, then put mexicana doritos on each slice. After all this put both slices together and microwave for 25 seconds.
The Escapists Cookbook
- Thread starter Saltyk
- Start date
Recommended Videos
Let the family making commence! Maybe, in their greatness, THEY shall figure out how to burn water!Naheal said:
Here's a handy dish I learned how to cook in Spain:
It may be a commonly-known recipe already, but I thought I would add it anyway.
Ingredients
2-3 medium-sized potatoes (seriously, you don't want the potatoes too big)
3-4 eggs (you should have about 1 more egg than you have potatoes)
cold sliced ham, salami or chorizo to taste
olive oil or vegetable oil
1. Peel and cut potatoes into thin half-circle slices. Put in frying pan and cover with oil.
2. Fry potatoes until they become translucent, soft and easy to cut with your spatula.
3. Drain oil from potatoes and mix with eggs in a seperate bowl.
4. Coat pan in oil and pour potato and egg mixture into the pan, adding your meat on top.
5. Cook like a pancake until both sides are golden brown and it is fully cooked through. BE CAREFUL when flipping; as it may break. I find the easiest method is to cover the pan with a plate, flip it over, and slide the tortilla back into the pan.
6. Cut into triangular slices and serve. One tortilla makes about 2 servings.
2-3 medium-sized potatoes (seriously, you don't want the potatoes too big)
3-4 eggs (you should have about 1 more egg than you have potatoes)
cold sliced ham, salami or chorizo to taste
olive oil or vegetable oil
1. Peel and cut potatoes into thin half-circle slices. Put in frying pan and cover with oil.
2. Fry potatoes until they become translucent, soft and easy to cut with your spatula.
3. Drain oil from potatoes and mix with eggs in a seperate bowl.
4. Coat pan in oil and pour potato and egg mixture into the pan, adding your meat on top.
5. Cook like a pancake until both sides are golden brown and it is fully cooked through. BE CAREFUL when flipping; as it may break. I find the easiest method is to cover the pan with a plate, flip it over, and slide the tortilla back into the pan.
6. Cut into triangular slices and serve. One tortilla makes about 2 servings.
It may be a commonly-known recipe already, but I thought I would add it anyway.
I love recipes! I'm a cook, so anything I make has to be made on a BIG scale.
With that in mind, here is the best Spaghetti Bolognase ever!
For 4 people
Finely dice one carrot, 1 or 2 sticks of celery, 2 cloves garlic and 1 brown onion. Fry until onion goes translucent (almost see through) with several tablespoons butter.
Add 500 grams mincemeat and several rashers of diced bacon. Cook until brown.
Add one large tin diced tomatoes, as well as 5 or 6 tablespoons tomato paste concentrate. Season with basil, salt and pepper. You shouldn't need much salt, as the bacon is salty.
Cook on a very low heat for a long time - 2 hours or more if you can. This is IMPORTANT! The longer you cook it, the better it will be.
Serve with spaghetti, fresh grated parmesan cheese and fresh bread... mmmm...
With that in mind, here is the best Spaghetti Bolognase ever!
For 4 people
Finely dice one carrot, 1 or 2 sticks of celery, 2 cloves garlic and 1 brown onion. Fry until onion goes translucent (almost see through) with several tablespoons butter.
Add 500 grams mincemeat and several rashers of diced bacon. Cook until brown.
Add one large tin diced tomatoes, as well as 5 or 6 tablespoons tomato paste concentrate. Season with basil, salt and pepper. You shouldn't need much salt, as the bacon is salty.
Cook on a very low heat for a long time - 2 hours or more if you can. This is IMPORTANT! The longer you cook it, the better it will be.
Serve with spaghetti, fresh grated parmesan cheese and fresh bread... mmmm...
This is for all the Vegetarians out there yo!
Beetroot Relish!
All your gonna need is:
1 chopped onion
1/2 cup of water
1/3 cup of brown sugar
1/4 cup of red wine vinegar
A pinch of ground cinnamon and cloves
450g whole baby beets (drained and chopped)
1/4 cup of raisens (or sultanas as normal people call them)
and 2 tablespoons of chopped parsely
Alright lets get started!
1. Combine the onion, water, sugar, vinegar, cinnamon and cloves in a large saucepan. Cook on medium for 5 minutes until the onion is tender.
2. Add the beetroot and the raisens. Simmer for 15-20 minutes until the concoction has thickened a little. Stir in some parsley and allow to cool. And tada!
You can serve the relish with any vegetarian meal or even on grilled meats if you have a sweet tooth.
Beetroot Relish!
All your gonna need is:
1 chopped onion
1/2 cup of water
1/3 cup of brown sugar
1/4 cup of red wine vinegar
A pinch of ground cinnamon and cloves
450g whole baby beets (drained and chopped)
1/4 cup of raisens (or sultanas as normal people call them)
and 2 tablespoons of chopped parsely
Alright lets get started!
1. Combine the onion, water, sugar, vinegar, cinnamon and cloves in a large saucepan. Cook on medium for 5 minutes until the onion is tender.
2. Add the beetroot and the raisens. Simmer for 15-20 minutes until the concoction has thickened a little. Stir in some parsley and allow to cool. And tada!
You can serve the relish with any vegetarian meal or even on grilled meats if you have a sweet tooth.
I make a wicked vindaloo chicken shish kebab. I make them every xmas because they go down so well.
The sweet thing is, if you have enough curry sauce lying around, you can make a mixture of flavours. (Sweet thai goes down lovely!)
The sweet thing is, if you have enough curry sauce lying around, you can make a mixture of flavours. (Sweet thai goes down lovely!)
Bacon Pasta
Ingredients:
A bag of taglietelle pasta
Two packets of bacon, or as much as you want
Two eggs
a small carton of food cream
1. Boil water, add pasta and a bit of salt. Let the pasta cook while you do the bacon.
2. While the pasta is cooking, you can use scissors to cut the bacon slices to smaller pieces, about half-inch squares or something like that.
3. Fry the bacon on a pan. Only takes a couple minutes. When the bacons are ready, pour the excess liquid fat away.
4. When the taglietelle pasta is cooked, pour away the water and return the pasta to the pot.
5. Add all the bacon to the pot with the pasta.
6. While the pasta is still warm, add two eggs and mix it up well.
7. Add some cream and stir the pot once again.
8. Add any spices you like.
9. Enjoy!
You can also do the pasta and bacon on different times, just remember the pasta should be warm when adding the eggs so they mix into it better.
Ingredients:
A bag of taglietelle pasta
Two packets of bacon, or as much as you want
Two eggs
a small carton of food cream
1. Boil water, add pasta and a bit of salt. Let the pasta cook while you do the bacon.
2. While the pasta is cooking, you can use scissors to cut the bacon slices to smaller pieces, about half-inch squares or something like that.
3. Fry the bacon on a pan. Only takes a couple minutes. When the bacons are ready, pour the excess liquid fat away.
4. When the taglietelle pasta is cooked, pour away the water and return the pasta to the pot.
5. Add all the bacon to the pot with the pasta.
6. While the pasta is still warm, add two eggs and mix it up well.
7. Add some cream and stir the pot once again.
8. Add any spices you like.
9. Enjoy!
You can also do the pasta and bacon on different times, just remember the pasta should be warm when adding the eggs so they mix into it better.
I love to cook, and I cook a lot. My husband loves my Stuffed Bell Peppers the most. ^_^
Ingredients :
6 medium sized bell peppers (of any color, yellow, red, or green).
2 tablespoons extra virgin olive oil, plus a bit more for drizzling.
1 large yellow onion
3 cloves of garlic, minced
1 1/4 lbs ground beef, or turkey.
2 cups cooked brown rice
1 1/2 tsp. ground cumin
1 tsp. kosher, or, sea salt.
1/2 tsp. ground pepper.
1 - 14.oz can of Italian stewed tomatoes, chopped. (I usually just chop my own)
1/2 cup cheddar cheese.
9x13 baking dish
Large skillet
Spatula (wood or plastic)
Stirring spoon (wood or plastic)
1.) Preheat oven to 425 degrees.
2.) Wash the bell peppers, cut off the tops, about 1/2 inch down (save them). Remove stem and seeds. Slice a bit off of the bottom, so they sit flat in your pan. Try not to cut into the interior, or they will leak.
3.)Heat olive oil in large skillet, over medium heat. Add garlic and onion, and cook. Stir occasionally until softened. After spicing the beef as you like, add to the pan and break apart with spatula. When fully cooked through, add cooked rice, cumin,salt, and pepper. Stir well. Add your tomatoes, and cheese. Stir well, again.lol Remove from heat.
4.) Place peppers in 9x13 baking dish (I use glass), and stuff with mixture, mounding slightly, place pepper tops back on. Drizzle tops and sides of each pepper with olive oil (I gently brush). Cover each tightly with foil.
5.) Bake for 25-30 min. or until peppers are tender.
Ingredients :
6 medium sized bell peppers (of any color, yellow, red, or green).
2 tablespoons extra virgin olive oil, plus a bit more for drizzling.
1 large yellow onion
3 cloves of garlic, minced
1 1/4 lbs ground beef, or turkey.
2 cups cooked brown rice
1 1/2 tsp. ground cumin
1 tsp. kosher, or, sea salt.
1/2 tsp. ground pepper.
1 - 14.oz can of Italian stewed tomatoes, chopped. (I usually just chop my own)
1/2 cup cheddar cheese.
9x13 baking dish
Large skillet
Spatula (wood or plastic)
Stirring spoon (wood or plastic)
1.) Preheat oven to 425 degrees.
2.) Wash the bell peppers, cut off the tops, about 1/2 inch down (save them). Remove stem and seeds. Slice a bit off of the bottom, so they sit flat in your pan. Try not to cut into the interior, or they will leak.
3.)Heat olive oil in large skillet, over medium heat. Add garlic and onion, and cook. Stir occasionally until softened. After spicing the beef as you like, add to the pan and break apart with spatula. When fully cooked through, add cooked rice, cumin,salt, and pepper. Stir well. Add your tomatoes, and cheese. Stir well, again.lol Remove from heat.
4.) Place peppers in 9x13 baking dish (I use glass), and stuff with mixture, mounding slightly, place pepper tops back on. Drizzle tops and sides of each pepper with olive oil (I gently brush). Cover each tightly with foil.
5.) Bake for 25-30 min. or until peppers are tender.
I approve. I was hoping to find a few quick recipes in this. So much of what I cook takes hours. I once cooked for like 7 hours straight. Yes, I had a lot of company. No, it wasn't a holiday.LegendaryGamer0 said:
The fun of a drunk in general, much less in a kitchen.thingymuwatsit said:
I cook my spaghetti in a crock-pot. Yeah, it basically stays in that for the whole day. And it is officially delicious.RaphaelsRedemption said:
Kaboose's Rice and Chili Chicken Dish
Ingredients
1,5 KG chicken breast (3.3 lbs, sliced)
1 CUP sundried tomatoes (chopped)
2 CUP cherry tomatoes (halved)
1 CUP chicken stock
1 CUP scallion green (sliced)
1 CUP scallion (sliced)
1/2 CUP red bell pepper puree
2 X garlic clove (chopped)
1 X green chili (chopped)
2 X red chili (chopped)
3-4 TBSP olive or veg oil
1 TBSP coriander seed
1 TBSP cumin seed
1 TBSP ground celery seeds
1 TBSP honey
1 TBSP lime juice
1 TSP salt and pepper (to taste)
Method
- Chop up the sundried tomatoes, red chill and garlic
- Dry-roast cumin and coriander until fragrant
- Add bell pepper puree, red chili, sundried tomatoes, cumin and coriander to a blender
- Pulse-blend with oil or a sip of water if the paste is to thick for the blender
- Blend until smooth, then add the green chili and pulse one or two times to keep it chunky
- Combine chicken and paste, mix well, marinate and refrigerate over night
- The next day remove the chicken from the fridge around 30-60 min before cooking,
prep the scallions, cherry tomatoes and cook the rice.
- Heat a big pan with lots of surface and brown the chicken, work in batches and
don't overcrowd the pan, one layer at the time, park on a plate and repeat
- Deglaze the pan with the chicken stock and return all of the chicken
- Then add the cherry tomatoes and most of the scallions (keep some for garnish)
- Simmer until homogeneous, then season with honey, lime juice, ground celery seeds, salt and pepper
- Serve on rice and garnish with sliced scallions, this recipe is good for around 6 servings
-Enjoy
Method with Graphics
It's not masterchef but..it's pretty close, and that's coming from someone who can burn water.
Ingredients
1,5 KG chicken breast (3.3 lbs, sliced)
1 CUP sundried tomatoes (chopped)
2 CUP cherry tomatoes (halved)
1 CUP chicken stock
1 CUP scallion green (sliced)
1 CUP scallion (sliced)
1/2 CUP red bell pepper puree
2 X garlic clove (chopped)
1 X green chili (chopped)
2 X red chili (chopped)
3-4 TBSP olive or veg oil
1 TBSP coriander seed
1 TBSP cumin seed
1 TBSP ground celery seeds
1 TBSP honey
1 TBSP lime juice
1 TSP salt and pepper (to taste)
Method
- Chop up the sundried tomatoes, red chill and garlic
- Dry-roast cumin and coriander until fragrant
- Add bell pepper puree, red chili, sundried tomatoes, cumin and coriander to a blender
- Pulse-blend with oil or a sip of water if the paste is to thick for the blender
- Blend until smooth, then add the green chili and pulse one or two times to keep it chunky
- Combine chicken and paste, mix well, marinate and refrigerate over night
- The next day remove the chicken from the fridge around 30-60 min before cooking,
prep the scallions, cherry tomatoes and cook the rice.
- Heat a big pan with lots of surface and brown the chicken, work in batches and
don't overcrowd the pan, one layer at the time, park on a plate and repeat
- Deglaze the pan with the chicken stock and return all of the chicken
- Then add the cherry tomatoes and most of the scallions (keep some for garnish)
- Simmer until homogeneous, then season with honey, lime juice, ground celery seeds, salt and pepper
- Serve on rice and garnish with sliced scallions, this recipe is good for around 6 servings
-Enjoy
Method with Graphics
Gather the tomatoes, chili and garlic
Chop up the sundried tomatoes, red chile and garlic
Dry-roast cumin and coriander until fragrant
Add bell pepper puree, red chile, sundried tomatoes, cumin and coriander to a blender
Pulse-blend with oil or a sip of water if the paste is to thick for the blender
Blend until smooth, then add the green chile and pulse one or two times to keep it chunky
Combine chicken and paste, mix well, marinate and refrigerate over night
Remove the chicken, cook the rice and heat a big pan with lots of surface and brown the chicken, work in batches and don't overcrowd the pan, one layer at the time, park on a plate and repeat
Deglaze the pan with the chicken stock and return all of the chicken
Add the cherry tomatoes and most of the scallions
Simmer until homogeneous, then season with honey, lime juice, ground celery seeds, salt and pepper
Serve on rice and garnish with sliced scallions, this recipe is good for around 6 servings and enjoy!
Chop up the sundried tomatoes, red chile and garlic
Dry-roast cumin and coriander until fragrant
Add bell pepper puree, red chile, sundried tomatoes, cumin and coriander to a blender
Pulse-blend with oil or a sip of water if the paste is to thick for the blender
Blend until smooth, then add the green chile and pulse one or two times to keep it chunky
Combine chicken and paste, mix well, marinate and refrigerate over night
Remove the chicken, cook the rice and heat a big pan with lots of surface and brown the chicken, work in batches and don't overcrowd the pan, one layer at the time, park on a plate and repeat
Deglaze the pan with the chicken stock and return all of the chicken
Add the cherry tomatoes and most of the scallions
Simmer until homogeneous, then season with honey, lime juice, ground celery seeds, salt and pepper
Serve on rice and garnish with sliced scallions, this recipe is good for around 6 servings and enjoy!
It's not masterchef but..it's pretty close, and that's coming from someone who can burn water.
Hmm. I recall using the leftovers of my Bonycalda to make "Fried bread".
Bonycalda - Literally means "Hot Bath"
(not mine, but few people I know do it and it's a great harvest season er, "dish")
What is needed:
FOR THE BATH
-Per 4 people: One lipped electric fryer/skillet.
-Fondu forks. One per person.
-One large bottle of Olive oil (at least 12 Oz, probably more. Amount not specified due to variance in fryer size, but you will need enough to fill the fryer to 2 inches deep.)
-3 sticks of butter
-At least 4 cloves of FRESH garlic (never, EVER use jarred/prechopped garlic for this. You need the concentrated flavor to dope the taste of the oil)
FOR THE FOOD
-Several pieces of dry, Italian bread (at least one per person, cut horizontally); this will be the bed for your fried ingredients
-All sorts of good stuff.
-Cubed meats (drained scallops, beef, chicken, pork)
-miniature tomatoes, lettuce (careful to dry it first if you rinsed it), button mushrooms, sliced cucumber, cauliflower. There are many good things to fry up.
DIRECTIONS
Heat olive oil in a shallow electric fryer at 375-435 degrees (depends on how good your fryer is, but the hotter, the better). The oil must be at least 2 inches deep within the fryer to be effective.
Add the sticks of butter during the heating, so the water has a chance to separate from the butter before the oil becomes too hot.
Once the fryer reaches its set temperature, sit down and add any ingredients and fry until cooked. Remove fried food and place onto bread (to let the oil soak in) and then eat from bread.
This is a meal that you serve during family-gathering occasions; not when you need a quick snack. It's a very simple, but fun dish to serve because everyone gets to cook what they want.
When it's all said and done, I use the remaining oil to make "fried bread". With no other ingredients in the pan, simply (and very carefully) take your cut Italian bread, and dip the open face lightly onto the surface of the boiling oil (do not dunk).
The bread face should crisp up as it soaks the oil. Cool and eat at your leisure, but this stuff tastes great.
Bonycalda - Literally means "Hot Bath"
(not mine, but few people I know do it and it's a great harvest season er, "dish")
What is needed:
FOR THE BATH
-Per 4 people: One lipped electric fryer/skillet.
-Fondu forks. One per person.
-One large bottle of Olive oil (at least 12 Oz, probably more. Amount not specified due to variance in fryer size, but you will need enough to fill the fryer to 2 inches deep.)
-3 sticks of butter
-At least 4 cloves of FRESH garlic (never, EVER use jarred/prechopped garlic for this. You need the concentrated flavor to dope the taste of the oil)
FOR THE FOOD
-Several pieces of dry, Italian bread (at least one per person, cut horizontally); this will be the bed for your fried ingredients
-All sorts of good stuff.
-Cubed meats (drained scallops, beef, chicken, pork)
-miniature tomatoes, lettuce (careful to dry it first if you rinsed it), button mushrooms, sliced cucumber, cauliflower. There are many good things to fry up.
DIRECTIONS
Heat olive oil in a shallow electric fryer at 375-435 degrees (depends on how good your fryer is, but the hotter, the better). The oil must be at least 2 inches deep within the fryer to be effective.
Add the sticks of butter during the heating, so the water has a chance to separate from the butter before the oil becomes too hot.
Once the fryer reaches its set temperature, sit down and add any ingredients and fry until cooked. Remove fried food and place onto bread (to let the oil soak in) and then eat from bread.
This is a meal that you serve during family-gathering occasions; not when you need a quick snack. It's a very simple, but fun dish to serve because everyone gets to cook what they want.
When it's all said and done, I use the remaining oil to make "fried bread". With no other ingredients in the pan, simply (and very carefully) take your cut Italian bread, and dip the open face lightly onto the surface of the boiling oil (do not dunk).
The bread face should crisp up as it soaks the oil. Cool and eat at your leisure, but this stuff tastes great.
